• Title/Summary/Keyword: care food

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Skin Care Effect of Hyaluronic acid as Beauty Foods

  • Yu, Heui-Jong
    • Proceedings of the Korean Society of Applied Pharmacology
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    • 2007.11a
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    • pp.140-152
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    • 2007
  • Hyaluronic acid(HA) is a naturally occurring mucopolysaccharide composed of the repeating disaccharide unit of D-glucuronic acid and N-acetyl-D-glucosamine. HA exists as a high molecular weight polymer in the extracellular matrix of many tissues in the body. HA has been widely used not only for osteoarthritis and ophthalmology but also for cosmetics for skin care. Recently HA has drawin much attention for use in health foods. Bioland Corporation started production of HA t1y biotechnological process in 1990 for cosmetical use. At present Bioland produces HA for cosmetic and food use. We have done many researches to evaluate the helpful effect for skin and safety of HA as food. In order to evaluate the effect of HA on the skin after its oral intake, we measured its bioavailability, skin-care effects on anti-wrinkle, moisturization elasticity and desquamation by clinical trial. The results showed that HA is very safe and could bs helpful to improve anti-wrinkling, moisturization, elasticity, and desquamation on the skin.

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Information Needs on Patients with Cancer in Korea (암 환자의 정보요구 분석)

  • Kim, Gi-Yon;Hur, Hea-Kung
    • Korean Journal of Adult Nursing
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    • v.14 no.1
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    • pp.135-143
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    • 2002
  • Purpose: To explore what particular types of information were important to patients diagnosed with cancer. Methods: Seventy three patients with cancer at an outpatient clinic and hospitalized patients in W Christian Hospital Korea, responded. The structured questionnaire developed by the investigator based on previous studies. Results: There was a significant negative relationship between age and the score of informational need (r=-.307, p<.05). Level of education, and level of monthly income were related to level of informational need. The top three informational priorities according to the time since diagnosis were 'Self care during treatment', 'Health food and diet', 'Likelihood of recurrence', 'Follow up care' and 'Side effects'. The top three informational priorities for patients with breast cancer were 'Likelihood of recurrence', 'Metastasis possibility', 'Treatment options', and 'Side effects. For patients with stomach cancer, they were 'Follow up care', 'Healthy food and diet', 'Likelihood of recurrence', and 'Metastasis possibility', and for patients with colon/rectal cancer, they were 'Side effects', 'Healthy food and diet', 'Likelihood of recurrence', and 'Self care during treatment'. Conclusion: The assessment of information needs based on demographic factors and disease-related factors is critical in helping patients with cancer to manage their illness.

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A Study on the Market Substitutes for Housework in the United States (미국내 가사노동의 시장대체실태와 관련변수와 관한연구)

  • 정순희
    • Journal of Families and Better Life
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    • v.11 no.1
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    • pp.22-34
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    • 1993
  • The purposes of this study are as follows: 1) To estimate the amounts of differences in service expenditures resulting from the effects of mother's marital and employment status. 2) To find out the relationship of socio-economic variables to expenditures for time-saving durables and services Data were taken from the 1988-1989 Consumer Expenditure Survey. The sample consisted of 2,216 families with 334 single-mother families and 1,792 married-mother families. Tobit regres-sion analyses were used to test of variables related to expenditures for (a) food away from home. (b) clothing care (c) child care (d) domestic services and (e) total services. The results of this study were as follows; 1) The percentage difference from non-employed married-mother families was higher for employed single-mother families than for other types of families indicating the positive effect on expenditures on market substitutes of mother's marital and employment status. 2) The father's wage rate was associated only with expenditures for domestic services. A positive relationship was found between family nonlabor income and domestic services Total family income was positively associated with expenditues for all dependent variables. There was a negative relationship between expenditures for child care and age of mother squared. Mother's education was associated with expenditures in all categories. Families of nonwhite spent less on time-saving durables. food away from home, and total services and spent more on apparel services than families of white mothers. The presence of young child was positively related to total services and child care services and negatively related to food away from home.

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Evaluation of Applicability of Food and Nutrition Standards for Child Care Setting in the Seoul Metropolitan Government (서울시 영유아 공공급식 식품영양관리 기준의 적용 가능성 평가)

  • Jeon, Hye-Min;Kim, Kirang;Yi, Hae-Yeon;Hwang, Ji-Yun
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.46 no.8
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    • pp.997-1011
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    • 2017
  • This study aimed to evaluate the applicability of "food and nutrition standards for child care setting in the Seoul Metropolitan Government" using quantitative and qualitative surveys and lay the groundwork for future expansion. To evaluate the understanding and applicability of each item of the standards and utilize goodness of fit as an evaluation item to improve practicality of the child care center's health foodservice, we surveyed 82 child care centers, kindergartens, and community children centers in Seoul by e-mail through the Seoul Metropolitan Government in November 2015. Using focus group interviews with directors of child care centers and kindergartens as well as dieticians of child care support centers who had conducted public foodservice in Seoul, the appropriateness of each standard was finally reviewed, and amendments to extend this standard were derived. Results of the survey show an understanding of 86.9% and an applicability of 80.7%. Moreover, the applicability of the evaluation items for assessing improvement of health foodservice practices at the child care center was 82.6%. Qualitative evaluation of the applicability of standards through focus group interviews identified four factors for extended application: necessity of a guideline for separate food ingredient suppliers, conformity of the basis and purpose of the item, consideration of contextual situations, and necessity of establishing a Seoul-level foundation. Therefore, guidelines for the standards should be suggested for those providing public food services for children. Furthermore, separate guidelines categorized by items that food ingredient suppliers need to provide should be mandatory or recommended. Evaluation of the applicability of the standards suggests that revising and supplementing the guidelines in order to extend the standards can contribute to health promotion and a sustainable environment for children using public foodservice. Follow-up studies and supports are needed for sustainable food and nutrition management programs.

Study on Energy and Nutrient Intake and Food Preference of the Elderly in Care Facilities (요양시설 거주 노인의 에너지와 영양소 섭취 실태 및 식품선호도 조사)

  • Kwon, Jong-Sook;Lee, Seung Hee;Lee, Kang Min;Lee, Yoonna
    • Korean Journal of Community Nutrition
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    • v.21 no.2
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    • pp.200-217
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    • 2016
  • Objectives: The purpose of this study was to assess energy and nutritional intake and investigate the preference for food and cooking methods of the residents in elderly care facilities. Methods: Data were collected from 72 residents (10 males and 62 females) aged ${\geq}70$ years in elderly care facilities using questionnaires, food photographs for estimating dietary intake and records for daily physical activity. Results: Average age of the study participants was 85.0 years and 41, 36 and 8 had dementia, hypertension and diabetes mellitus, respectively. 15%, 65% and 19% of subjects were physically mobile, enervated, and immobile, respectively. Daily energy intake was 1360.2 kcal in men and 1378.0 kcal in women, which were 68.0% and 86.1% of the estimated energy requirement (EER) of dietary reference intake for Koreans (KDRI) for ${\geq}75$ year old individuals, respectively. Estimated energy expenditure (EEE) of subjects calculated using formula from KDRI was 1361.9 kcal and EER calculated using estimated daily physical activity (EDPA) was 1232.9 kcal. Energy intake and EEE from KDRI were higher than EER from EDPA. Dietary intake of dietary fiber, calcium, potassium, zinc, vitamin $B_2$, niacin, vitamin C were lower, and protein, phosphorous, iron, sodium, vitamin A, vitamin $B_1$, vitamin $B_6$, vitamin E were higher than the corresponding ones of KDRI. Subjects liked meats, fishes and shellfish, and fruits, while subjects disliked milk, seaweeds and salted fish and salted vegetables. Cooked rice, soybean paste soup, beef, cooked sliced radish strip, and yogurt were favorite foods, with steam being a favorite cooking method. Subjects considered nutrition as the most important factor for improving food service quality. Conclusions: Results of this study could be utilized for improving food-service for the residents in elderly care facilities, and provide a basis for setting reference intake of energy and nutrients of the elderly having very low activity levels.

Application of Dairy Food Processing Technology Supplemented with Enriched Nutrients for the Elderly: I. Nutritional Conditions and Care-foods for the Elderly (고령자를 위한 영양강화 유제품 개발: I. 고령자 영양실태 및 고령자용 식품 현황)

  • Kim, Bum Keun;Park, Dong June;Oh, Sejong
    • Journal of Dairy Science and Biotechnology
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    • v.37 no.1
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    • pp.69-80
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    • 2019
  • The elderly often experience difficulty while eating; this can include physical problems, such as chewing and swallowing. Furthermore, their salt intake can be high due to a diminished sense of taste and smell. This can result in a reduction in calorie intake and subsequent malnourishment. Currently, the number of food products available in the market that are targeted specifically at the older population is very low. Development of nutritional supplement-based foods for the elderly is expected to reduce these dietary problems and therefore prevent nutritional deficiencies within this population. Milk and other dairy products are excellent sources of nutrition in terms of both nutrient content and absorption rates. Dairy products have been consumed around the world for centuries, and therefore represent an excellent food source for the elderly. In addition, use of milk-derived ingredients, such as casein and calcium, will enable the development of a variety of food products and supplements targeted at this specific age group. In the future, it is expected that milk and other dairy products will be used to develop a variety of nutritious food items for the elderly in the domestic food market.

Analysis of Relative Importance of Key Performance Indicators for Center for Child-Care Foodservice Management through Analytic Hierarchy Process (AHP) (계층적 분석법(AHP)을 이용한 어린이급식관리지원센터 핵심성과지표(KPI)의 상대적 중요도 분석)

  • Jeong, Yun-Hui;Chae, In-Sook;Yang, Il-Sun;Kim, Hye-Young;Lee, Hae-Young
    • Korean Journal of Community Nutrition
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    • v.18 no.2
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    • pp.154-164
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    • 2013
  • The objectives of this study were to assign reasonability to importance of weight selection issue in key performance indicator for performance evaluation of Centers for Child-care Foodservice Management (CCFSM) developed by using Balanced Scorecard (BSC), to draw key performance indicator (KPI) by perspective and to analyze differences in recognition on importance. From September 25 to October 9, 2012, we conducted a questionnaire-based study via e-mail, targeting chiefs and team leaders of nationwide 21 CCFSMs (43 persons), officials of local governments where CCFSM was established (21 persons), officials of Korea Food and Drug Administration (2 persons) and foodservice management experts (27 persons) in order to estimate the relative importance on 4 perspectives and 14 KPIs and analyzed its results by using 61 collected data. The results showed that relative importance of perspectives was estimated in order of importance as follows: business performance (0.3519), customer (0.3393), resource (0.1557), learning and growth (0.1531). Relative importance of KPIs was in order of importance as follows: Evaluation of sanitary management level in child-care foodservice facilities (0.1327), Level of customer recognition and behavior improvement (0.1153), performances of round visiting inspection on foodservice, sanitary, safety management, and foodservice consulting (0.0913). Our results showed that the recognition differences exist on the relative importance of perspectives and KPIs between officials of CCFSM, KFDA, local government and foodservice management experts. These observations will form the basis for developing evaluation systems, and it is considered that performance indicators developed on this basis will suggest direction of operation which CCFSM will have to perform.

A Survey on the Foodservice Management System of the Child Care Centers in Chungnam Asan Area (영유아 보육시설의 급식 운영 실태 조사 - 충남 아산 지역 중심으로 -)

  • Song, Eun-Seung;Kim, Eun-Gyung
    • Korean Journal of Community Nutrition
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    • v.14 no.6
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    • pp.846-860
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    • 2009
  • We investigated the foodservice management practices in various operation types of childcare centers in Asan, Chungnam Province, with the intention of improving the quality of foodservice and providing the basic information for establishing more effective and efficient foodservice model system. Self-completed questionnaires were collected from the directors of 174 child care centers. The statistical analysis was completed using SPSS Ver. 12.0 program. The followings are about the results of this study. Approximately 94.8% of the directors were women with the average age of 40.3. All of the investigated facilities executed foodservice; the facilities of 96.2% had been self-operated, 1.9% was contract-managed and the remaining 1.9% served delivered meal from outside. Only 20.0% of the investigated centers employed a dietitian. In most of the centers, meals were prepared in a conventional manner and approximately 85.3% of the centers are serving only snacks twice a day as a supplementary due to financial difficulties. Menu planner of the facilities, which have no dietitian was the director (35.8%) or the cook (25.7%). In most centers, the directors purchased the food materials (67.5%). Material inspection was done by the director (54.9%) or the cook (40.5%). However, home care centers did not inspect the food material. These results indicate that food service management guidelines need to be established by the facility type with the government control and financial support. Especially, dietitian employment and the efficient foodservice model system establishment are questions that confront us.

A Study for Dietetic Practitioner's Job Analysis : labor Time Spent and Staffing Need Indices (3 차 의료기관에서의 영양업무 분석 : 업무수행 시간 및 적정인원 산출)

  • Jo, Mi-Ran;Gu, Jeong-Min;Lee, Hye-Ok;Jo, Yeo-Won
    • Journal of the Korean Dietetic Association
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    • v.7 no.1
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    • pp.38-49
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    • 2001
  • This study was designed to analyze the dietetic practitioner's job in the over 600-ed hospitals in korea and to assess their labor time spent and staffing need indices. The actual time spent and expected labor time spent on dietitians' activities were investigated and the proper dietic staffing needs in the hospitals was also calculated. A job analysis questionnaires were developed and mailed to 20 hospitals. Completed questionnaires were received form 12 hospitals for a response rate of 60%. The followings are summary of the results. 1. The jobs dietitians at the hospitals were classified into the following 7 areas, direct patient care, indirect patient care, therapeutic patient care, education & counseling, meeting & research, delay & movement, and administration & food services. 2. The actual time spent on dietetic practice was 48.6 hours and expected labor time spent was 99.2 hours, Therefore, the proper time required to conduct classified jobs was 2.1 times higher than the time spent. Especially, the time required for performing clinical nutrition services including direct patient care, indirect patient care, therapeutic patient care was significantly higher than the time needed. 3. The average times required for the direct patient care was 1334.6min, for the indirect patient care was 796.3min, for the therapeutic patient care was 1634.5min, for the education & counseling was 265.2min, for the meeting & research was 366.7min, for the delay & movement was 327.3min, and for the administration & food services was 1170min. The staffing need indices was 12.3. As a conclusion, the standardized job descriptions for the dietitian to carry out their job at the hospital should be established. And the clinical dietitians as nutrition professionals have to be recruited to provide systematically hospitalized patients with medical nutrition therapy at each hospital.

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